Super-quick fish curry

Super-quick fish curry

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(84 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal191
  • fat5g
  • saturates1g
  • carbs9g
  • sugars6g
  • fibre2g
  • protein30g
  • salt0.54g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1-2 tbsp Madras curry paste (we used Patak's)
  • 400g can tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200ml vegetable stock
  • sustainable white fish fillets, skinned and cut into big chunks
  • rice or naan bread

Method

  1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.

  2. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

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Comments, questions and tips

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Mechef145
12th Feb, 2014
Thank you for this recipe. I made some changes though. Added coconut milk instead of vegetable stock and just half the amount of oil. I used my non-toxic MEC pure clay pot to cook this recipe (best pot to cook any curry) and the flavor was unbelievably good and also all the nutrients stay in the food when cooked in clay pot. I got mine from mecware.US.
kimmah
27th Jan, 2014
This recipe is brilliant. It was a hit at our family dinner this past weekend...I served it with basmati rice, garlicky green beans, homemade naan bread, kachumber salad and raita. I cannot wait to make it again. I used the recipe as a base and adjusted some of the ingredients as I felt was needed. I used Italian tinned tomatoes packed in puree, 2/3 of the stock and I did thicken it at the end with a cornstarch/tomato juice slurry. I also added a chopped zuchinni. The flavor was intense, (we substituted a mild curry as one of our members is not fond of very spicy), well rounded and tasted even better the next day. (I roughly doubled the amounts). Will definitely be making this again...and soon!
gillh007
5th Oct, 2013
Once you have done this takeaways will be a thing of the past. Freezes well. I used frozen pollock.
Madsmoss
27th Sep, 2013
Delicious and very easy! I used cod loin, added sweet potato and cauliflower and half a can of coconut milk. Amount of fluid perfect (no need to omit any of the stock - loads is absorbed int the sweet potato). Went down a trust with hubbie and 9 year old daughter.
vlatus
30th Jul, 2013
Really tasty dish, even the children loved it! I had to use curry powder (tikka blend) as I didn't have paste, and I added a can of coconut milk instead of stock although I did add a vegetable stock 'stockpot' capsule. Lots of sauce, which we love. Definitely will be doing again!
Zoec1989
4th Jul, 2013
LOVE this fish curry!!! Made loads of times now. I also add king prawns aswell as cod. I don't use as much stock either just add a little as you go. Also add a chopped chilli to spice it up a bit more as my partner likes his currys hot! Favourite mid week meal as its so quick too! We have basmati rice with ours.
ladodd88
15th Apr, 2013
4.05
Lovely dish. Followed the recipe exactly and turned out delicious. There was a lot of sauce so next time I will reduce the amount to 100ml and add a little chilli. Quick, easy and healthy dish. I will definitely cook again.
nastonia
23rd Mar, 2013
5.05
Made this recipe but with less stock & reduced down more to thicken, can always add more water to desired consistency, added chunks of red pepper for added texture & served with basmati rice with cumin seeds added to the water during cooking, was a lovely dish, tasty, low fat, easy to make
pphongg
18th Feb, 2013
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emmalouise23
28th Jan, 2013
Well just had my fish curry and i have to say i was impressed, used alaskan pollock and it worked really well i also added a bit of corriander and cayenne pepper as i like it HOT!!! My side dish was whole green beans as i follow a Low Carb diet and i will be having this again it was YUMMY :)

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